Mini Chocolate Cakes
Our mini chocolate cakes are heaven on earth! These cakes are moist, fluffy, light, and scream chocolate goodness. And the addition of the chocolate frosting puts these little delights over the moon!
Ingredients
Mini Chocolate Cakes:
- ½ cup All purpose Flour sifted
- ½ cup Granulated sugar
- 1 Egg room temperature
- ¼ tsp Kosher salt
- ¼ tsp Baking powder sifted
- ½ tsp Baking soda sifted
- ¼ cup Unsweetened Cocoa Powder sifted
- ¼ cup Vegetable oil
- ¼ cup Coffee hot
- ½ tsp Vanilla extract
- ¼ cup Buttermilk
Chocolate Frosting:
- 5 tbsp. Unsalted butter melted
- 3 tbsp. Whole milk
- 1 tsp Vanilla extract
- ¼ cup Unsweetened cocoa powder
- ½ cup Powdered sugar sifted
Instructions
- Preheat the oven to 350 degrees F. Spray (4) mini round cocotte with baking spray. Set aside.
- Add the sifted dry ingredients into a large bowl. Whisk in the granulated sugar and kosher salt. In a measuring cup add the vanilla extract, buttermilk, egg, and vegetable oil. Pour the mixture into the bowl and whisk well. Lastly, add in the hot coffee and whisk until the batter appears smooth.
- Divide the batter evenly into the prepared mini cocotte (approx. 3.5 tablespoons). Bake for 15-20 minutes or until inserted toothpick comes out clean. Transfer the mini cocotte to a cooling rack.
- In a small saucepan, melt the unsalted butter on medium-low heat. Whisk in the cocoa powder and allow to cook for 1-2 minutes (make sure the mixture is not boiling). Remove from the heat and add in the sifted powdered sugar. If too thick, add whole milk (one tablespoon at a time) until it appears smooth and shiny, Whisk in the vanilla extract and immediately pour over each of the mini cakes. Enjoy!